Grilled Octopus with Warm Potato Salad

This Italian classic is not complicated to make. You need no special skills other than knowing where to find fresh baby octopus…and a little patience. The results are more than delicious enough to justify the time in the kitchen. Each bite offers up the gentle sweetness of potato, the acid notes of tomato, the richness of octopus, and the earthy wonders of herbs, garlic, olives, and lemon. Grill some excellent bread so that you can sop up every last bit of sauce. Enjoy!

Tips for Grilling Octopus

To ensure a tender and flavorful result, start with fresh, high-quality octopus. This recipe calls for a slow boiling of the octopus until to break down the tough outer membrane and make it tender enough to eat. When grilling, parboil first and then grill the octopus over medium heat until it is charred and slightly crispy on the outside while remaining tender in the center.

Grilled Octopus with Warm Potato Salad Recipe

Ingredients

• 3 lb fresh baby octopus
• 1.5 lb fingerling potatoes
• 2 pints rainbow cherry tomato halves, blistered
• 1.5 cups kalamata olives, sliced
• 3/4 cup capers
• 1/4 bunch basil, chiffoned
• 3 sprigs fresh oregano, chopped
• 1/2 bunch fresh flat leaf parsley, chopped
• 1 cup plus 6 oz. extra virgin olive oil, divided
• 1/4 cup fresh lemon juice
• 1 lemon, zested
• 6 cloves garlic, chopped
• 1 tsp kosher salt
• 1 tsp ground black pepper

Instructions

1. Place octopus in a pot and cover with enough water to cover. Add ¼ cup salt to the pot and bring to a boil. Boil for 40 minutes.
2. Remove octopus from hot water, rinse and place in a bowl. Drizzle with 2 oz olive oil and the chopped garlic. Let the octopus cool and rest at room temperature for 45 minutes.
3. Heat your oven to 400 degrees. Toss fingerling potatoes with ½ cup extra virgin olive oil. Add salt and pepper to taste.
4. Place potatoes on a sheet tray and roast until cooked through.
5. Remove from pan and in a stainless steel bowl, combine potatoes, tomatoes, capers, olives, basil, oregano, parsley, 1 cup olive oil, lemon juice, lemon zest, salt and pepper.Toss thoroughly to coat and allow to sit at room temperature.
6. Preheat a gas grill to medium-high heat.
7. Slice octopus tentacles. Grill for 3-4 minutes per side, until charred.
8. Remove from heat and combine with the potato mixture. Toss well to combine and serve.

Story by Susan Fleming Morgans / Recipe by Chef Gary Klinefelter and Chef Chris O’Brien / Styling by Anna Franklin / Photography by Joey Kennedy

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